Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Filling
- 454 g Ground Chicken (96% lean, not fat free)
- 224 g Peeled and Deveined Shrimp, diced small
- ½ cup Red Cabbage, finely chopped
- ½ cup Carrot, finely chopped
- 3 Scallions, sliced
- 2 tbsp Finely Chopped Fresh Ginger
- 2 Garlic Cloves, finely chopped
- 3 tbsp Finely Chopped Fresh Cilantro
- 2 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 1 +1/2 tsp Kosher Salt
- ½ tsp Pepper
- 1 Egg
Sauce
- 60 ml Warm Water
- 1 tbsp Fish Sauce
- 13 g Sugar
- 1 tbsp Fresh Lime Juice
- 1 tbsp Finely Chopped Carrot
- 1 tbsp Finely Chopped Fresh Cilantro
Dumplings
- 16–18 sheets Rice Paper
- 2 tbsp Neutral Oil, plus more as needed
Method
In a large bowl, add all the ingredients for the dumpling filling and mix.
In a small bowl, add all the ingredients for the sauce. Mix until the sugar dissolves and set aside.
Fill a pie dish (or large bowl) with warm water and line a cutting board with damp paper towels. Working one sheet at a time, soak the rice paper in the water for 10 to 15 seconds (it will continue to soften as you work), then place it on the paper towel-lined cutting board. Add about 3 Tbsp of filling to the bottom third of the rice paper and spread it into a rectangle, leaving room along the sides and bottom edge. Fold the bottom edge up over the filling and roll once more so the filling is fully enclosed. Fold in the sides, then continue rolling until sealed. Repeat with the remaining rice paper and filling.
In a large nonstick skillet, heat 2 Tbsp oil over medium heat. Working in batches, add the rolls to the skillet, rubbing the bottoms in the oil and leaving space between each. Cook until golden brown on the first side, 5 to 7 mins. Flip and cook on the second side until golden brown and the internal temperature reaches 74°C, 2 to 4 mins more. Transfer to a plate and repeat with the remaining rolls, adding more oil as needed. The rolls may cook faster as the skillet heats up, so check the bottoms frequently to monitor their progress.
Serve with sauce spooned on top and enjoy!
